  |
|
|||
|
|
Red meat, fish and vegetables are all braised. To braise red meat, such as beef, mutton or lamb cover and sear the meat with a mirepoix with fat at 400° F (200°C). Add red wine or marinade to the pan and reduce , uncovered at a temperature of about 350°F. Add stock to one quarter of the meat's height, cover and braise in the oven at 350°F (180°C) basting and turning frequently. Remove the meat , reduce the stock over heat strain and degrease Vegetables are also braised in the oven. Begin by stewing the vegetables, covered, with a small amount of liquid, in the oven set at a low temperature 275° F (140°C) add broth of other liquid to one third the depth of the vegetables, cover and braise basting occasionally, in the oven which should be set at 325° F (160° C). Remove the vegetables reduce the liquid and serve the sauce with the vegetables. Fish such as carp or turbot are braised like the vegetables. Add a matignon to the fish while stewing. Then add a mixture of half white wine and half fish stock. Cover baste in the oven frequently. remove the fish, reduce the sauce and serve it with the fish
|
